Directions Prep:15min › Cook:40min › Extra time:5min › Ready in:1hr
Soak the rice in a bowl of water for an hour.
Heat a little oil in saucepan and saute the onions, garlic and kaffir lime leaves. Add the ground spices, chicken and mash the belacan with the other ingredients and stir well. Pour in the coconut milk. Add salt and pepper and cook until the chicken is almost dry. Let cool.
Drain and rinse the rice. Put the rice in a rice cooker, add water and steam for 15 minutes. Add the coconut milk and a pinch of salt to the rice and fluff it well with a fork. Cover the pot and let it steam for another 10-15 minutes until the rice is cooked.
Take a large tablespoon of rice and place onto a banana leaf square. Flatten the rice to 1/2 in thickness then put a full teaspoon of filling in the center. Shape the rice into a mound covering the filling. Roll the banana leaf and secure the ends with toothpicks.
I made this twice now for my Dutch best friend and he loves them! I couldn't find the Indonesian shrimp paste at the stores in Chicago so I bought the Malaysian version...But it still tastes so so good!! Thanks for this really nice recipe
29 Mar 2015